Yogurt Rhubarb Muffins

OK people…do I have a recipe for you.  These muffins are quite frankly to die for.  I am having a tough time not eating one after the other.  I posted pictures on my own Facebook page and within 15 minutes had about 4 people ask me for the recipe.  I’ve actually made this recipe as a cake too.  I’ll give you the baking directions for both below.  So without further ado…..

Ingredients:

In a medium bowl, combine:

• 1 cup organic spelt flour
• 1/2 cup organic sorghum flour
• 1/2 cup millet flour
• 1 1/2  tsp baking powder
• 1 tsp. cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
  Set the flour mixture aside.

In a small bowl, combine:

• 8oz vanilla Greek yogurt ( I used Danone Oikos)
• 3 tbsp. milk.
  Set the yogurt mixture aside.
  

In a large bowl, combine:

• 1 cup brown sugar, packed
• 1/2 cup butter or margarine.
  

Topping: 

• 2 tbsp. butter or margarine, 1/2 cup brown sugar, 1/2 cup chopped pecans, 1/4 cup flour, 1 tsp. cinnamon
  

Directions:

In a large bowl (or even better, in your Stand mixer) beat together brown sugar and butter. Then add 2 eggs and 1 tbsp. vanilla and beat until fluffy.

To this mixture, alternately add the flour mixture and the yogurt mixture, beating until well blended.  Make sure you are on low speed to prevent a dust cloud of flour everywhere.

Fold in rhubarb. I used 5 stalks, chopped .

For muffins: grease and flour tins. It should make 16 large muffins. sprinkle with topping. Bake at 350 degrees for 20-25 minutes.

For cake: grease and flour a 9x13inch baking dish or pan. Sprinkle topping over batter. Bake at 350 degrees for 45 to 50 minutes, or until done.

Serve warm or cool and enjoy